French Onion Soup
The cheese and French bread crouton add consistency to the soup, making it a substantial side dish or a light budget-friendly meal. It’s kind of funny how the soggy bread contributes nicely to the soup. Never thought I would say that!
Servings 6 peope
- 6 Tbsp Butter divided
- 3 Large Yellow or Red Onions sliced
- 1 Tsp Sugar
- 1 Clove Garlic minced
- 2 Tbsp Flour
- 1 Tbsp Dijon Mustard
- 8 Cups Beef Broth (2) 32 Oz cartons
- 1 Cup White Wine such as Riesling
- 1 Small Loaf of French Bread
- 8 Oz Parmesan, Swiss, Parmesan, or Romano cheese sliced thin or grated A blend of these cheeses would be lovely too.
- Salt and Pepper to taste.
In a large heavy-duty soup pan, heat 4 tablespoons of butter over medium heat. Once the butter has melted, add the sugar and stir.
Sauté onions, garlic, salt, and pepper in the butter until caramelized, about 15 minutes. Then remove the onions from the pan and set aside in a bowl.
Next, melt 2 tablespoons of butter in the pan. Then add 2 tablespoons of flour and blend to create a roux. Cook until golden brown while stirring out any lumps, then add Dijon Mustard and blend quickly.
Return the onions back to the pan and add in the beef broth while stirring. Simmer for 20 minutes.
Pour in the wine and season with salt and pepper, then simmer for 10-20 minutes. Also preheat the oven to 400°.
Slice the French bread about an inch thick. Use a ladle to retrieve the broth and place it into individual soup crocks. Put french bread slices over the broth and top with cheese.
Bake until the cheese melts and ready to serve.
Calories: 372kcal | Fat: 21.9g | Saturated Fat: 13.2g | Cholesterol: 58mg | Fiber: 1.9g | Calcium: 377mg